• 2 Tablespoons extra-virgin olive oil
• 1 Tablespoon Dijon mustard
• Minced zest and juice of 1 lemon
• 6 small zucchini (2 ½ lbs.)
• 1 Tablespoon olive oil
• Salt & pepper to taste
• 1 Tablespoon pine nuts, toasted
• 2 Tablespoons crumbled feta cheese
• 2 Tablespoons thinly sliced basil

1. Preheat grill to medium high. Brush grill grate with oil
2. Whisk together 2 Tablespoons oil, Dijon mustard, lemon zest and lemon juice for the vinaigrette in a small bowl; season with salt and pepper.
3. Quarter each zucchini lengthwise.  Toss with 1 Tablespoon oil in a bowl; season with salt and pepper.
4. Grill zucchini quarters, covered, on one side until grill marks appear, about 2 minutes.  Flip wedges and grill an additional 1-2 minutes.  Remove zucchini from grill.  Cut each quarter in half crosswise; return to bowl.
5. Pour vinaigrette over zucchini.  Add toasted pine nuts, feta and basil; toss to coat.  Serve warm.

Prep time: 10 minutes

Cooking time: 5 minutes

Servings: 6